AUTUMN VEGETABLES AND PORK CHOPS
6 pork chops, 3/4 to 1-inch thick
1 medium-size acorn squash
2 tablespoons butter, melted
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon grated orange peel
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup firmly packed brown sugar
3 tablespoons chopped green onion
2 cups frozen green peas
Slice acorn squash horizontally in half; remove seeds from each half. Slice each half into 6 slices, approximately 1/2-inch thick. Place 6 half slices on bottom of 5-quart slow cooker.
Arrange 3 pork chops over squash; repeat layers.
Combine all other ingredients except peas; pour over squash mixture. Cover and cook on low heat setting 5 to 6 hours or until pork and squash are tender. Remove both from slow cooker; keep warm. Stir in frozen peas. Turn heat setting to high. Cover and cook about 5 minutes or until peas are tender; drain.
Serve one pork chop, 2 slices of squash and 1/3 cup peas on each plate.